Ingredients:

1.3 kg/3 lb loin of pork,boned and rolled
salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion,sliced
2 medium carrots,sliced
225 ml/8 fl oz chicken stock
2 teaspoons cornflour
3 tablespoons fino or other dry sherry

Methods:

Preheat the oven to 180C/350F/gas mark 5. Season the pork with salt and pepper. Pour the oil into a roasting pan, add the pork and brush with the oil. Place the onion and carrots around the pork and season with salt and pepper. Roast for about 1-1/2 to 2 hours depending on the thickness of the pork, until cooked-the juices should run clear when pierced with a skewer. Add the stock to the pan after 20 minutes, and replenish with water during cooking to keep the vegetables moist. Turn the pork to brown evenly.

While the pork is cooking, cut julienne strips of rind from 1 orange, then completely peel both oranges, removing pith and all traces of membrane. Segment the oranges into a bowl, discarding the seeds, and squeezing the juice out of any remaining membrane. Cover the stips of rind with water in a small saucepan and boil for 5 minutes. Drain and add to the orange segments.

When the pork is cooked, remove to a serving platter, cover with foil and stand for 10 minutes in warm place. Skim excess fat from the roasting pan contents and puree the contents in a blender or food processor. Mix the cornflour with the sherry and pour into a small pan. Add the contents of the blender and heat, stirring constantly, until slightly thickened and boiling gently. Add the orange rind, segments and juice, and heat gently for 5 minutes.

Carve the pork into thin slices and serve with the orange sauce poured over.